Quick Pale Sour 21 - Beer Recipe - Brewer's Friend

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Quick Pale Sour 21

8577 calories 566.8 g 20 qt
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Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 12.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 64% (brew house)
Hop Utilization: 81%
Calories: 8577 calories (Per 20qt)
Carbs: 566.8 g (Per 20qt)
Created: Monday August 16th 2021
1.050
1.004
6.0%
40.3
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb US - Pale 2-Row15 lb Pale 2-Row 37 1.8 60.9%
2 lb American - Red Wheat2 lb Red Wheat 38 2.5 8.1%
2 lb German - CaraFoam2 lb CaraFoam 37 1.8 8.1%
26 oz Cane Sugar26 oz Cane Sugar 46 0 6.6%
64 oz US - Apple juice64 oz Apple juice 5.8 1 16.2%
24.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.80 oz Willamette Home Grown1.8 oz Willamette Home Grown Hops Leaf/Whole 5 First Wort 0 min 13.22 47.4%
1 oz Strata 12.3AA1 oz Strata 12.3AA Hops Pellet 12.3 Boil 60 min 18.07 26.3%
1 oz Strata 12.3AA1 oz Strata 12.3AA Hops Pellet 12.3 Aroma 15 min 8.97 26.3%
3.80 oz / $ 0.00
 
Yeast
Lallemand - WILDBREW™ SOUR PITCH
Amount:
3 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
86 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 181 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.64 gal (50.57 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.64 gal (2.57 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 5.94 23.8  
Mash volume with grains 7.46 29.8  
Grain absorption losses -2.38 -9.5  
Remaining sparge water volume (equipment estimates 8.75 g | 35 qt) 10.11 40.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.58 2.3  
Pre boil volume (equipment estimates 12.64 g | 50.6 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume (equipment estimates 11 g | 44 qt) 12.5 50  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.5 g | 50 qt) 11 44  
Total: 16.05 64.2
Equipment Profile Used: System Default
 
Notes

Brewed 8/23/2021. This was an experimental brew to test Philly Sour yeast. Didn't turn out that great. Low mash efficiency and over attenuated. Flavor of biting into a grapefruit seed. pH was high - 3.9 and FG low - 1.004. Added lactic acid to get 3.5 pH and cherry flavoring to hide the bitter grapefruit flavor. Now drinkable.

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  • Last Updated: 2021-09-28 19:27 UTC